George Young
Ellenwood,GA
Summary
I've been a owner of two restaurants. I worked as a shef for 15 years.a line cook for 10 years
Overview
16
16
years of professional experience
1
1
Certification
Work History
Line Cook
Fogo De Choe
03.2021 - Current
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Mastered various cooking techniques, broadening menu offerings and introducing innovative dishes.
Chef Supervisor
Gallas Restaurant
02.2008 - Current
- Achieved high customer satisfaction by consistently creating and presenting high-quality dishes.
- Enhanced kitchen efficiency by implementing effective inventory management systems and reducing food waste.
- Streamlined food preparation processes for faster service times and better quality control.
- Developed creative and innovative menu items, resulting in increased sales and positive customer feedback.
- Implemented cross-training programs for employees, increasing versatility within the team and allowing for smoother shift rotations.
- Utilized seasonal ingredients in menu development, offering fresh options that appealed to customers'' preferences.
- Built relationships with local farmers markets to source fresh produce directly from growers at advantageous prices.
- Resolved conflicts between team members amicably while taking steps to prevent future issues.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Monitored food and labor costs to verify budget targets were met.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned and directed high-volume food preparation in fast-paced environment.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Monitored food production to verify quality and consistency.
Education
Associate In Business - Business Administration
Farmerdale University
Farmingdale, NY06.1991
Skills
- Ingredient Preparation
- Food Safety
- Food Presentation
- Inventory Management
Certification
Health
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline
Line Cook
Fogo De Choe
03.2021 - Current
Chef Supervisor
Gallas Restaurant
02.2008 - Current
Associate In Business - Business Administration
Farmerdale University
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